Results 51 to 60 of about 3,349 (203)

Effect of Different Stabilizers and Rebaudioside A (Reb A) Sweetener on Quality Characteristics of Low-Calorie Orange Marmalade

BioResources, 2023
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated.
Şeyda Öztürk, Cemalettin Baltacı
doaj   +2 more sources

Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa]

Jurnal Teknologi & Industri Hasil Pertanian
Generally, the type of orange used in marmalade production is Sunkist oranges.  In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for ...
Mulya Agustina, Yohana Sutiknyawati Kusuma Dewi, Oke Anandika Lestari   +2 more
doaj   +1 more source

Science Educators and Researchers Must Uphold the Human Rights of Trans, Nonbinary, and Intersex Persons

Science Education, Volume 110, Issue 4, Page 1001-1017, July 2026.
ABSTRACT Trans, nonbinary, and intersex persons are—and have always been—an integral part of humankind. However, these communities are under attack. We live in a time of growing state repression and the normalization of political violence against trans, nonbinary, and intersex persons throughout much of the world, and we have a responsibility to ...
Quentin C. Sedlacek, A. M. Aramati Casper, Katherine Doerr, Sophia Jeong, Nelly K. M. Marosi, K. Rende Mendoza, Marco Reggiani, Shersingh Joseph Tumber‐Dávila, Jennifer D. Adams, Andrew P. Anderson, Lucy Avraamidou, Charlie K. Blake, Tina Cheuk, Sara J. Dozier, Sarah L. Eddy, Alexander Eden, Rebecka Fingalsson, Michelle Friend, Agustín Fuentes, Heather Haeger, Kathryn L. Kirchgasler, Rishi Krishnamoorthy, Catherine Lemmi, Jeffrey Maloy, Dax Ovid, Kathryn Ribay, Ronan O. Rock, Tatiane Russo‐Tait, Sara Tolbert, Brie Tripp, Maria Varelas   +30 more
wiley   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Community perceptions and management of the fleshy‐fruited invasive alien plant Pyracantha angustifolia: Insights from South Africa's Montane grasslands

People and Nature, Volume 8, Issue 6, Page 1869-1879, June 2026.
Abstract Invasive alien plants can provide economic or cultural benefits to local communities, influencing perceptions and potentially affecting management decisions. Understanding these perceptions is crucial to avoiding inefficiencies, misunderstandings and conflicts in the management of invasive alien species.
Lehlohonolo D. Adams, Grant. D. Martin, Sandy‐Lynn Steenhuisen, Colleen T. Downs   +3 more
wiley   +1 more source

Modeling the Multiple Hoppy Sensory Dimensions in Beers With Conventional and Alternative Data Strategies

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Beer lexicon is diverse due to the use of different raw materials during the brewing process leading to many beer styles and categories. However, beers are often simply described with the term “hoppy,” which seems a vague and generic sensory descriptor.
Gonzalo Garrido‐Bañuelos, Mpho Mafata, Astrid Buica   +2 more
wiley   +1 more source

Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

Алматы технологиялық университетінің хабаршысы, 2021
This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St.
Yu. G. Pronina, Zh. S. Nabieva, E. Ch. Bazylkhanova, O. D. Belozertseva, A. I. Samadun   +4 more
doaj   +1 more source

Pastinaca sativa L.: Nutritional Composition, Phytochemistry, and Pharmacological Properties Supporting Its Potential as a Functional Food and Therapeutic Agent

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua, Anish Nag, Surajit Sen, Jit Sarkar, Krishnendu Acharya, Daniela Calina, William N. Setzer, Javad Sharifi‐Rad   +7 more
wiley   +1 more source

The Use of Milk Protein in the Production of Jelly Products [PDF]

Техника и технология пищевых производств, 2018
According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods.
Krylova E., Savenkova T., Rudenko O., Mavrina E.   +3 more
doaj   +1 more source

Partial substitution of sucrose by non-nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

NAJFNR, 2021
Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated with adverse health concerns. Aim: The present study aimed to elaborate calorie-reduced marmalades with nutritional benefits as well as satisfactory
Ameni Belkacem, Inès Ellouze, Hajer Debbabi   +2 more
doaj   +1 more source